This is my son's favorite dish. He is a very persnickety eater. Serve this chicken recipe over white rice.
Ingredients
- skinless, boneless chicken breasts: 2 piece
- all-purpose flour: 1 cup
- stick butter: 0.5 piece
- salt and ground black pepper: (to taste)
- white wine: 0.5 cup
- medium lemons: 3 piece (juiced)
- capers: 2 Tbsp (drained)
- fresh parsley: 2 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour.
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Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings.
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Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley. Easy Chicken Piccata. Allrecipes
